Name: Omega 3
Brand: Ethical Nutrition
SKU: 00760
Price: 23.0 GBP
Availability: InStock

Say goodbye to fishy burps with our 1200mg Vegan Omega 3 supplement, derived naturally from algae. Each serving provides 420mg DHA, 140mg EPA, and 30mg DPA, making it one of the highest strength options available. Our easy-to-swallow capsules ensure you get all the benefits of omega-3 without any fish-derived ingredients.

Sustainably sourced from marine algae (Schizochytrium sp.), our vegan omega-3 supplement is suitable for both vegetarians and vegans. The controlled environment in which our algae is grown eliminates the risk of oceanic contamination and pollution, ensuring a pure and safe product.

Omega-3 fatty acids DHA and EPA contribute to normal brain function, vision, and heart health. They also help maintain normal blood pressure and triglyceride levels. Additionally, this omega 3 supplement is excellent for pregnancy and breastfeeding, supporting the development of the brain and eyes in the foetus and breastfed infants.

60 vegan capsules. 2 per day.

Made in the UK to GMP standards.

Plastic-free, recyclable packaging.

Family-owned business.

£23.00

Quantity

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Take 1-2 capsules per day during or after a main meal.

For maximum benefit, take for at least 12 weeks. This is the minimum amount of time that essential fatty acids require to build up in the system.

Store in a cool, dry place.

2 capsules provide:

Ingredient	Amount
Algae Omega 3 Oil (from Schizochytrium sp.)	1200mg
DHA (Docosahexaenoic Acid)	420mg
EPA (Eicosapentaenoic Acid)	140mg
DPA (Docosapentaenoic acid)	30mg

Ingredients: Algae Omega 3 Oil, Vegan Softgel Capsule (Palm Free Glycerol, Pea starch, Euchema seaweed).

100% clean formula.

Suitable for vegetarians and vegans. All Ethical Nutrition products are free from animal-based ingredients and by-products. Registered with the vegan society.

Free-from: GMOs, Magnesium Stearate, Gelatin, Palm Oil/Palm Oil Derivatives, Maltodextrin, Bulking Agents, Titanium Dioxide, Sugar.

Allergen-free: totally free from gluten and allergen containing ingredients.

Additive-free: We don't use any nasty additives and where required we use gluten-free rice extract to help us to blend together ingredients and ensure they are accurately dosed.

Omega-3 fatty acids are essential for our bodies but can't be produced internally. These need to be obtained through our diet. Algae Omega-3 Oil, which is sourced from Schizochytrium sp., is rich in DHA, EPA, and DPA, offering a host of health benefits including:

Heart Health: Omega-3 fatty acids have been shown to lower levels of blood triglycerides and reduce the risk of heart disease (1).
Mental Wellness: Omega-3 fatty acids are crucial for brain health. DHA is a key component of cell membranes in the brain, and EPA has anti-inflammatory properties that may protect the brain against damage and aging (2).
Inflammation Response: Omega-3s are known to modulate inflammation, potentially offering support for various health concerns related to chronic inflammation (3).
Eye Health: DHA forms a key structural component of the retina in the eyes. Deficiency in this nutrient can lead to vision problems (4).

Traditionally, fish oil has been the primary source of Omega-3s. However, sourcing Omega-3 from algae has numerous advantages:

Vegan Friendly: Algae Omega-3 Oil offers a vegan-friendly source of essential fatty acids, catering to those following a plant-based diet (5).
Sustainable Source: Algae, unlike fish, can be farmed sustainably, which is better for our oceans and marine life (6).
Free from Toxins: Fish can accumulate harmful substances like mercury from polluted waters. Algae-based Omega-3 is a cleaner, safer source (7).

Rizos, E. C., et al. (2012). Association between omega-3 fatty acid supplementation and risk of major cardiovascular disease events: a systematic review and meta-analysis. JAMA, 308(10), 1024-1033. Link
Dyall, S. C. (2015). Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA. Front Aging Neurosci, 7, 52. Link
Calder, P. C. (2012). Omega-3 polyunsaturated fatty acids and inflammatory processes: nutrition or pharmacology?. British journal of clinical pharmacology, 75(3), 645-662. Link
Querques, G., et al. (2011). Retina and omega-3. Journal of nutrition and metabolism, 2011. Link
Lane, K., et al. (2014). Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature. Critical reviews in food science and nutrition, 54(5), 572-579. Link
Wells, M. L., et al. (2017). Algae as nutritional and functional food sources: revisiting our understanding. Journal of applied phycology, 29(2), 949-982. Link
Foran, S. E., et al. (2004). Risk-based consumption advice for farmed Atlantic and wild Pacific salmon contaminated with dioxins and dioxin-like compounds. Environmental health perspectives, 112(5), 552-556. Link